Herbed Goat Cheese with Potatoes and Grilled Bacon

This dish brings out the flavors of the wine it's paired with and can work as either an appetizer or a cheese course.
Plus: More Appetizer Recipes and Tips

This dish brings out the flavors of the wine it's paired with and can work as either an appetizer or a cheese course.
Plus: More Appetizer Recipes and Tips

More

Ingredients

12 small white or red potatoes (about 1 1/4 pounds)

1/2 pound soft goat cheese, at room temperature

2 tablespoons minced chives, plus whole chives for garnish

3 garlic cloves, minced

2 teaspoons grappa or marc

2 teaspoons extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

Six 1/4-inch-thick slices meaty bacon (about 6 ounces)

Six 1/2-inch-thick slices coarse peasant bread

How to Make It

Step 1

Steam the potatoes until tender, about 25 minutes. Keep warm. Meanwhile, in a bowl, use a wooden spoon to beat the goat cheese until fluffy. Add the minced chives, garlic, grappa and 2 teaspoons of olive oil. Season with salt and pepper.

Step 2

In a skillet, cook the bacon over moderate heat until slightly crisp, about 3 minutes per side. Drain on paper towels.

Step 3

Toast the bread. Spread the flavored cheese on the toast, drizzle with olive oil and top with a few whole chives. Arrange a cheese toast, a slice of bacon and 2 warm potatoes on each plate and serve.